Vegetarian Crustless Quiche
I originally made this dish as a bite-sized dairy appetizer, but it works just as well as a traditional quiche that is Passover and gluten-free friendly. It can be served as a side dish or a light dairy lunch or dinner during Passover or can be enjoyed any time of the year.
- 3-4 tablespoons olive oil
- 1 pound spinach, chopped, or frozen, drained
- 1 cup sliced mushrooms
- 1 large or 2 small onions, diced
- About 1¼ cup cheddar, grated
- 1 cup Jarlsberg cheese, grated (or any kosher for Passover hard cheese)
- 1 cup milk
- 1½ cups half and half
- ½ cup cottage cheese
- 6 eggs, slightly beaten
- 1-2 cloves garlic, minced or 1 teaspoon garlic powder
- ¾ teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried dill or 1 tablespoon fresh
- ½ teaspoon freshly ground nutmeg
- ¼ cup Parmesan cheese for topping (if you are unable to find kosher for Passover Parmesan, substitute fresh or dried herbs of your choice; I like tarragon, basil, dill or parsley)
- Heat 1 to 2 tablespoons olive oil in a medium pan over medium-high heat. Sauté the spinach (if using fresh), mushrooms and onion separately for a few minutes each until spinach is wilted, mushrooms are browned and onions are golden. You can use the same pan—just remove the cooked vegetables, set aside and add a bit more oil if necessary.
- Preheat oven to 350 degrees. Lightly spray bottom and sides of a 9x13-inch glass baking dish or two 10-inch round classic quiche dishes with a non-stick cooking spray.
- Mix the cheddar and Jarlsberg cheeses. Reserve 3/4 cup of the mixture for the topping and set aside. Place spinach, mushrooms, onions, cheddar and Jarlsberg cheese in a large bowl and mix together. Combine milk, cream, cottage cheese, eggs and spices in a bowl and mix together. Add the milk and cream mixture to the vegetable-cheese mixture and mix thoroughly. Pour into baking dish(es). Mix Parmesan cheese with reserved cheese mixture and sprinkle over the top of the casserole. If using herbs mix with the grated cheese. Bake for 40 to 50 minutes or until top browns slightly and casserole is set. If you want to freeze the casserole for later use, bake for 20 to 25 minutes, just until set, cool, wrap and freeze. When ready to serve, defrost and allow to come to room temperature and finish baking in the oven at 350 degrees until lightly browned on top.